for the raspberries:

1. Put raspberries, sugar and salt in a heavy bottomed sauce pan and bring to a gentile simmer over medium heat.

2. Cook for about 5 minutes, pressing the raspberries down with a wooden spoon or heatproof spatula as you stir.

3. Set up a medium bowl with a large to medium-sized sieve over it.

4. Pour hot raspberries through the sieve, pressing down with a rubber spatula. Stir and press and stir and press to release all the juices, making sure you scrape the bottom of the sieve as you go.

5. Cool raspberry juice until chilled.

   tip: If you need to speed up the chilling process, give the juice an “ice bath” by putting it in a bowl, and putting that raspberry juice-filled bowl in a larger bowl filled with ice. Stir it around. It should cool down quickly. note: Remember we want about 1 ½ cups of juice total.

for the ice cream:

1. In a medium bowl whisk together chilled raspberry juice, chilled sweetened condensed milk, salt and vanilla. The mixture will go from this gorgeous ruby red to a “teenager” lipstick purple. (I just made that up, but seriously, what color would you call that purple? Teenage lipstick right? Okay good.)

2. In a standing mixer with the whisk attachment, beat cream cheese until smooth and light (about 5 minutes). note: Make SURE your cream cheese is room temperature here or else it will make your ice cream lumpy. Slowly stream in some of the cold cream, only adding about ⅓ cup at first to get all the cream cheese friendly with the cream. Scrape down the sides of the bowl and whip again until the mixture seems somewhat smooth but not completely lump free (about 1 minute). tip + trick! I take the whisk out here, wash it quickly and use it again. I found that if I used a clean whisk when beating in the rest of the cream, I never got lumpy ice cream.

3. Then slowly stream in the rest of the cold cream and beat until barely stiff peaks form. You might want to pause and scrape down the bowl a few times as you reach the stiff peaks.

   note: It’s SUPER important that you don’t over whip your cream here or else it will mess with the consistency of the ice cream. If you beat cream too long you’re going to get butter. And even though butter is delicious, it messes with the mouthfeel of our ice cream. So watch it.
   

4. Plop half of the whipped cream into the raspberry mixture and gently fold in with a spatula until almost combined.

5. bakers term: Remember “folding” is scooping from the bottom of the bowl and “folding” the raspberry liquid over the whipped cream, trying not to deflate the whipped cream as much as possible. When bakers use the term “fold” it means we’re trying to not let the air out of something as we mix it in, in this case, it’s our whipped cream. Traditional ice cream incorporates air by churning it in an ice cream maker, but because we’re not using an ice cream maker here, we’re incorporating the air through the whipped cream, so it’s important we don’t lose it all when mixing the whipped cream in.

6. Then add the rest of the whipped cream to the mixture and gently fold until completely combined and no lumps remain. This part takes a bit of elbow grease, but it’s worth it. Mixture should appear fluff-like, thick, and smooth.

7. Pour prepared ice cream into a 9” bread tin (or any size that will hold all the ice cream - it doesn't matter) or another container of your liking. (You don’t need to grease the tin, but you might want to line it with plastic wrap if you're going to be storing it in a metal container for a long time - the acid from the berries can react to the metal if stored in there for a while).

8. Freeze for at least 6 hours, tightly covered in plastic wrap. Keeps for about 1-3 weeks.

9. Serve in sugar cones or bowls. xo